Dried Cherry & Cranberry Sauce
Dried cherries and fresh cranberries pair beautifully. Cloves are a festive touch. This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.
2 1/2 C cranberry juice cocktail
2 C tart dried cherries
1 C sugar
1 package, 12 oz., fresh cranberries
1/4 tsp. ground cloves
Makes About 4 Cups
Bring cranberry juice to a simmer in heavy, large saucepan. Remove from heat. Add dried cherries and let stand 10 minutes. Mix in sugar, cranberries and cloves. Cook over medium-high heat until cranberries pop – about 10 minutes, stirring occasionally. Chill until cold. Sauce will thicken as it cools.
Jalapeno Cranberry Sauce
Tart cranberries and sweet orange pair beautifully with a little bit of jalapeno heat in this recipe.
12 oz fresh cranberries
zest of 1 orange, finely grated
juice of 2 oranges
2 T tequila
1/2 C sugar
1 jalapeno pepper, seeded and finely chopped
Makes about 1 ½ Cups
Add enough water to the orange juice to make one cup of liquid. Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally.
When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently. If the sauce seems a little thick, add a bit more water. Remove from heat, transfer to a bowl and chill.
Cranberry-Raisin Sauce
Here’s a spicy cranberry sauce that goes equally well with ham and pork roasts as it does with turkey.
1 C orange juice
1/2 C fresh cranberries
1 T cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 C raisins
Makes About 1 Cup
Combine the juice and cranberries in a saucepan. Cook over medium heat just until the berries “pop.” Add the remaining ingredients and cook until the mixture is thick. Serve hot over baked ham (or with turkey.)
Cranberry Fruit Salad Mold
6 oz package raspberry gelatin
2 C boiling water
16 oz. can jellied cranberry sauce
8 oz. can crushed pineapple
3/4 C orange juice
1 T lemon or lime juice
1/2 C chopped pecans or walnuts
Dissolve gelatin in boiling water. Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice, and nuts. Pour into a large mold. Chill until firm. Tip mold over on plate to unmold.
Cranapple Sausage Stuffing
This stuffing goes equally well with turkey or pork.
14 oz. white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausage, casings removed
1/4 C butter
6 C finely diced onions
1 lb. Granny Smith apples, peeled, cored, chopped
2 C chopped celery with leaves
4 tsp. poultry seasoning
1 C dried cranberries
4 tsp. fresh rosemary
1/2 C finely chopped fresh parsley
3 eggs, beaten
1 1/2 C poultry stock
Serves 12 – 14
Preheat oven to 350F. Divide bread cubes between 2 large baking sheets and bake for about 15 minutes. Cool completely, set aside. Saute sausage over medium-high heat in a large heavy skillet until cooked through, about 10 minutes. Crumble sausage with the back of spoon or spatula as it cooks. Use a slotted spoon to transfer sausage to large bowl. Pour off fat drippings from the skillet, then use it to melt butter over medium-high heat. Add onions, apples, celery and poultry seasoning. Saute until onions soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. You can prepare the recipe, up to this point a day ahead of time. Cover and refrigerate until you’re ready to finish. Mix eggs into stuffing.
To stuff a turkey Fill main turkey cavity with stuffing. Mix enough poultry stock into remaining stuffing to moisten (about ¾ – 1 cup depending on amount of remaining stuffing). Bake remaining dressing in a dish as outlined below.
To bake stuffing in pan: Preheat oven to 350 F. Butter a 15 x 10-inch baking dish. Mix 1 1/3 cups stock into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
Baked Acorn Squash with Cranberries
1 large acorn squash, split length-wise and seeded
1/3 C chopped pears
1/3 C fresh cranberries
2 T frozen orange juice concentrate, thawed
2 T maple syrup
1 tsp. cinnamon
1/4 tsp. allspice
Serves 2
Preheat oven to 400 F degrees. In a large bowl, combine all ingredients except squash. Place squash cut side up on a foil-lined baking sheet. Spoon cranberry mixture into squash cavities. Use extra liquid to brush cut edges of squash. Bake about 30-45 minutes, or until squash is soft.
Cheri Sicard is the editor of FabulousFoods.com, a fun and informative food, cooking and entertaining site that offers 7 free cooking newsletters!
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